Pumpkin Pie

Pumpkin Pie

I don’t always make pumpkin pie, but with its emphasize on pumpkin framed by spices like ginger and nutmeg, this is the pumpkin pie I make when I do…you know, make pumpkin pie.

Pumpkin Pie


  • 6 ounces gingersnap cookies
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground ginger
  • 1 ounce unsalted butter (melted)


  • 16 ounces Pumpkin Puree
  • 1 cup half-and-half
  • 1/2 teaspoon nutmeg (freshly grated)
  • 1/2 teaspoon kosher salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk


  • 5 teaspoons light brown sugar
  1. Heat the oven to 350°F.


  1. Combine the gingersnaps, brown sugar, and ginger in a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  2. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake for 10 to 12 minutes, until lightly browned. Cool the crust at least 10 minutes before filling. For mini-pies: Evenly divide the crust mixture among 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes.


  1. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove from the heat and cool for 10 minutes.
  2. Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour the filling into the warm pie crust and bake on the same half sheet pan for 45 to 50 minutes, until the center jiggles slightly but the sides of the filling are set. Cool on a cooling rack for at least 2 hours before slicing. The pie can be made and refrigerated up to 2 days in advance and is best the day after it is made.


  1. Divide the filling evenly among the pans; bake on the same half sheet pan for 25 minutes, or until the center juggles slightly but the sides of the filling are set. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of the brown sugar on the top of each pie. Melt the sugar using a blowtorch to form a crisp top. Cool for 5 minutes before serving.

Yields: Approximately 1 (9-inch) pie for 5 (5-inch) mini-pies


Add yours
  1. 1

    Help! I also had the problem of having a soggy crust. Instead of ginger snaps, I used lotus cookies but that shouldn’t have made a difference.

  2. 3
    Matty P

    I have made this crust several times and I always double the amount of ginger snaps. I like a thicker crust. I probably increased the butter amount as well, but I can’t say that for certain. I just eyeballed the crust consistency in the food processor and if wasn’t sticking together enough…I added more butter.

  3. 4

    For anyone concerned about the “jiggly, wiggly” aspect of making a pumpkin pie, I have the solution for you. Use a thermometer! Any instant read digital probe will work. When the center of you pie is 175 degrees F (79 C), take it out of the oven. You will have a perfectly set, velvety smooth custard every time. No more asking yourself, “Is that more of a jiggle, or a wiggle?” when trying to decide when to pull your pie.

  4. 5
    Sadie Johnson

    This was a huge hit at Friendsgiving in November, and I’m making it again today so it’ll be ready for our big family holiday dinner tomorrow evening.

    Thanks for creating what’s turning out to be my all-time-favorite pumpkin pie recipe!

  5. 6
    Andy McCaffrey

    I love this pie, taste is always great! But every time i make this (about 10 times) the crust is soggy. I follow the recipe exactly yet it always comes out wit a soggy crust. I don’t understand why. Any suggestions?

  6. 7

    I made this as the recipe says. Turned out just fine, my pie wasn’t as set as a store but it was still set just fine so when I cut it, it kept it’s shape. I made this the day before and only warmed it up in the oven on warm for about 10 minutes.

  7. 8

    Help! I ended up using 16 oz of ginger snap
    Instead of the 6 oz that it called for–the butter to cookie ratio is way off or something. I baked it and the crust is greasy and “puffy” on the bottom. Are the ingredients correct above? Disappointed.

  8. 10

    I made this for Thanksgiving but made it gluten free using Midel gingersnaps and used egg replacer as we have some dietary issues. was awesome! Thanks for something new that ended up being a hit for my family. We typically make everything from scratch and prior to this I was just making mini pumpkin pralines with no crusts, but the ginger in this really brightened up the palate.

  9. 12

    Taste-wise? It deserved an A+. But texture-wise? I give it a C+. Alton said that after 50 minutes the center should jiggle a little. It jiggled a LOT. So I baked it for 15 extra minutes, let it cool, refrigerated it overnight, reheated it in an oven for 30 minutes, and when I went to cut and serve it, it barely held its shape! Not the pretty slice of pie I wanted to serve on Thanksgiving.

      • 14

        So I can’t reheat it? The recipe doesn’t say I can’t. My family likes warm pie with cold ice cream. Are you saying that the fact that I reheated the pie is the reason why I was displeased with how the pie didn’t hold it’s shape when sliced? Is this pie only good if served at room temperature? Has anyone else tried to reheat this pie and had trouble with the texture/consistency of the pie? Thanks.

        • 15
          Jesse Guerrero

          Technically speaking you can re heat it. But it will ruin the consistency of the pie making it over cooked. Pumpkin pie is Traditionally served cold or room temp. And it is only baked once. It’s a custatd based pie and needs to cool to set up. Over cooking/reheating or even serving it out of the oven before it sets up will ruin the consistency of this pie.

  10. 16

    Has anyone used evaporated milk instead of half and half? I had another pie recipe which called for evaporated milk – so I bought some. However, I found this recipe after and like the combination of spices better. I am not sure I will have time to get to the store for half and half before Thanksgiving.

  11. 21

    Can anyone offer a sugar-substitute recipe? I’m not familiar with the equivalencies. I need to cook with stevia or splenda or I’ll end up in the hospital, or worse.

    • 26
      Chris Clough

      I made puree using ABs recipe attached to the pie recipe on the food network site. FYI a 4-6 lb pumpkin makes enough puree for 2 pies.

  12. 29

    I didn’t have access to pumpkin, so I pureed a kabocha. I’m telling you, the kabocha is the gourd for the job. I’m glad this recipe doesn’t go too far on the typical “pumpkin spices,” which tend to take away from the actual flavor of the pumpkin itself (or kabocha in my case). Nutmeg alone was good enough for my taste buds!

  13. 30

    You had me at “for the brûlée for mini pies”!
    Can I double this to make 10 pies or better to make separate batches? #fortheholidays

  14. 31

    I just made this yesterday using Pumpkin Puree right from the Pumpkin the way he describes in Good Eats. The only thing I don’t understand is why Alton Brown doesn’t put any cinnamon in the recipe, when he says repeatedly he doesn’t put any cinnamon in his Apple Pie or his apple spiced bundt cake because “it takes you to pumpkin pie”. I added 1stp of Cinnamon along with the ground ginger and nutmeg and it was great!

    • 32
      Chris Clough

      I made it last night…it is clearly a pumpkin pie recipe from/for the sweet potato pie lover. Tasty but I think I’ll add a bit more spice in tomorrow’s batch. I liked it but guests may be disappointed.

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